Celebrity chef

Tom Norrington-Davies

Tom is a cook and a writer who was involved with the groundbreaking London gastro-pub ‘The Eagle’. Tom contributed to the book Big Flavours & Rough Edges and penned Just Like My Mother Used To Make and Cupboard Love. He writes for delicious. and regularly writes for national publications, including The Guardian.

Serves 4 as a starter or 2 for lunch

Razor clams and blood oranges recipe

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Takes 30 minutes to make, plus marinating

12 fresh razor clams (from fishmongers and www.thefishsociety.co.uk) or 300g squid
4 tbsp olive oil
1/2 glass dry white wine or cider
1 garlic clove, finely sliced
2 tbsp red wine vinegar
1/2 tsp salt
1 red onion, very finely sliced
1 large fennel bulb, trimmed and very thinly sliced
1 tbsp small capers, rinsed and drained (optional)
2 blood oranges
100g purple or Kalamata olives
Small bunch of fresh flatleaf parsley, leaves picked

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1. Clean and cook the clams by steaming them open in a covered pan. Just add a bunch of razors, a tablespoon of olive oil and about half a glass of dry white wine or cider for tender clams in a marinière-type sauce within 2 minutes. Reserve the juices, then slice the clams. Set aside.
2. In a bowl, combine the juices with the garlic, remaining olive oil, vinegar and salt. Fold in the clams, onion, fennel and capers, if using, and set aside for 30 minutes. You could chill it for a couple of days. On its own, it’s a good tapa or antipasto dish.
3. Cut the top and bottom off the oranges and place flat-side down on a chopping board. Run a fruit or paring knife down the peel – working just beneath the pith – from top to bottom and all around each orange. Segment or slice into cross-sections.
4. Add the oranges, olives and parsley to the salad. Check the seasoning and serve.

Nutritional info

Per serving (based on 2): 432kcals, 27.2g fat (4.2g saturated), 27.3g protein, 20.7g carbs, 17g sugar, 3.6g salt

Wine Recommendation

A chilled white Albariño from Spain’s Rias Baixas region would be a lovely partner for this zingy dish.

Other recipes by Tom Norrington-Davies

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Fish stock for a perfect paella recipe

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